Coconut & Chocolate Layered Cream Dessert
A stunning no-bake treat with a silky coconut cream base topped with a rich, glossy chocolate sauce. Ready in just 20 minutes of prep, this chilled dessert delivers impressive results with minimal effort. Perfect for dinner parties or a weeknight indulgence.
🛒 Ingredients
5 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 3/4 cup (75 g) desiccated shredded coconut
- 2.5 tablespoons cornstarch
- 6 tablespoons sweetened cocoa powder (such as Nesquik)
- 3/4 cup (200 ml) light whipping cream
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Directions
- 1
In a medium saucepan over medium heat, combine the condensed milk, shredded coconut, and cornstarch. Stir constantly until the mixture thickens and pulls away from the sides of the pan, about 8–10 minutes. The cornstarch binds the cream and balances the sweetness beautifully.
- 2
Pour the white coconut cream into a baking dish or glass casserole dish. Smooth the surface evenly and set aside at room temperature while you prepare the chocolate topping.
- 3
In a separate saucepan over low heat, toast the cocoa powder dry for 1–2 minutes, stirring continuously, until it becomes fragrant and slightly deeper in color. Remove from heat immediately.
- 4
Off the heat, pour in the whipping cream and stir vigorously until you achieve a smooth, glossy chocolate sauce.
- 5
Gently pour the chocolate sauce over the white coconut layer. Cover and refrigerate for at least 2 hours until firm and cold before slicing into portions and serving.
💡 Chef's Tip
For extra texture, sprinkle toasted coconut flakes or chocolate shavings on top before chilling. This dessert tastes even better made the day before, as the layers set more firmly overnight.
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